Three generations of instant technology

Freeze-dried method (FREEZE Dried): Flakes
It is a more advanced method of making instant coffee powder. It does not use high temperature so that the coffee powder will not produce burnt taste, and the coffee will be more like freshly brewed.
The freeze-drying method is to reduce the espresso liquid to -40^.C to -50^.C is frozen, placed in a vacuum state, and the frozen moisture is then dried at room temperature to make instant coffee. The aroma of coffee can be better preserved by low temperature processing. This is commonly known as the quality of the third-generation instant coffee, which can approach the flavor of ground coffee. In addition, it is in the form of a block (flaky), and the surface area in contact with the air is small, so the acidification will be slightly slower.
The third generation of instant coffee: the process is completely processed at low temperature, which can maintain the complete aroma of coffee, the best quality, and excellent water coverage.

Source: https://okogreen.com.tw/blog/4919